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Simple Lamb Chops with two delicious sides: Stir-Fried Bok Choy with Ginger and Parmesan Smashed Potatoes

Simple Lamb Chops with two delicious sides: Stir-Fried Bok Choy with Ginger and Parmesan Smashed Potatoes
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        One of the best buys at Costco are the loin lamb chops.  You get 10 of them for about $17.00.  The last time I looked at loin lamb chops at Fairway, they were over $17.00 a lb.  I’ve been wanting to write about them and kept searching for something amazing to do with them.   My usual preparation was just to douse them with lots of Lea and Perrin’s Worcestershire sauce, broil them quickly 6 minutes on one side, 4 on the other.   They’re always delicious but I was looking for something “different” to share with you.
Then I found a recipe for Lamb Chops with Char Siu sauce, a Hong Kong favorite that I’ve used with brisket of beef to great effect.  But I have to admit, it was a little more work and no more rewarding than the great taste achieved with the Worcestershire sauce.  (There’s a new ‘Thick” version I can’t wait to try.)  
But what I did for sides are two recipes that I really do want to turn you onto.  Both are simple and rewarding. The first is from Bon Appetit, the second from Gourmet.  And as Andrew says, it not always about what’s on the center of the plate that’s important. So I’ll share the Char Sui recipe but keep the Worcestershire idea and feel free to use it—I think it’s a very good counterpoint to both of these great sides.
I was in Chinatown for a meeting and cannot go there without shopping.  One day soon, I’ll share with you the extraordinary amount of money you can save there on everything from soy sauce to, well, ginger.   A huge knob of the stuff never costs more than $1.20.  I just cringe when I see ginger in my supermarket for 3.99 a lb.  It keeps a couple of weeks in the fridge.  On this shopping excursion, I was drawn to the baby bok choy.  It looked positively pretty with its yellow flowers just poking out of the top.  So, for the first time ever, I cooked it.  Andrew thought he wouldn’t like it and was amazed at how much he did.  It was stir-fried in a large frying pan. Our Wok’s at the beach but you can easily achieve a great result without one.
The parmesan potatoes may appear to be a slightly odd choice with the Asian flavors of the Bok Choy.  But they are crispy, crunchy and follow along in the Asian tradition of combining tastes that are sweet and sour and salty.  They are very simple to do—a lot easier than French fries but they give you that kind of effect.  Here are the recipes:

2 thoughts on “Simple Lamb Chops with two delicious sides: Stir-Fried Bok Choy with Ginger and Parmesan Smashed Potatoes”

  • While it won't work when you need to matchstick ginger, for regular grated ginger for both savory and sweet dishes I keep a nice big chunk of ginger in the freezer. It's always there when I need it and it grates like a charm on a micro-plane grater. Since we eat a lot of stir fries, especially in this time of abundant veggies, it works well. We don't have a Chinatown, but we have some lovely Asian markets and my favorite one always has bags of the most gorgeous baby bok choy.

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